POZOLE ROJO

Pozole is a pre-hispanic dish which has numerous preparations depending on it’s region of origin, but the beautiful flower shaped hominy is essential for any and all. A good pozole is a nourishing broth, brimming with flavour and crunchy with fresh vegetables. Traditionally made with a whole pig head cooked for half a day, this is uses ribs to give the broth body and is one of the more manageable versions that you can make at home.

Ingredients

500 g pork shoulder
500 g pork ribs
3 Litres water
2 heads of garlic, halved
1 onion, peeled and halved
1 bay leaf
1 tbsp Mexican oregano
1 tbsp salt
6 guajillo chillies, stems and seeds removed
500 g tinned hominy, drained and rinsed

To Serve

½ head iceberg lettuce, chopped
6 radishes, finely sliced
½ white onion, finely chopped
2 limes, halved
pequin chilli powder
1 packet tostadas

Method

Place the pork shoulder and ribs in a 4 litre pot and add the water. Bring to a simmer, skim off any scum that rises, add the garlic, onion, bay leaf, oregano and salt. Simmer for 2 hours or until the ribs are tender and can be pulled from the bone. By then, the liquid should have reduced to around half.

When ready, remove the meat from the ribs and shred by hand when cool. Discard the bones and shred the shoulder pieces too. Reserve. Strain the stock and discard the vegetables and spices.

Cover the guajillo chillies with hot water in a non-reactive bowl and leave to soften for 10 minutes. Drain, then place the chillies in a blender jar with 2 cups of the broth and puree until very fine. Strain the mixture into the broth and add the hominy. Place in 25 cm pot and bring to a simmer. Cook for 30 minutes, or until the hominy swells and softens.

Add the pork, check the seasoning and serve with the accompaniments of shredded lettuce, sliced radish, chopped onion, lime wedges and chilli powder for each person to add to their tastes. Tostadas should be served at the table.